If you’re making my chili recipe or any soup for that matter, you need cornbread! The flaxmeal in this recipe keeps the cornbread so moist, even when it’s leftover!
1 stick vegan butter, melted
2/3 c sugar
2 egg substitute (2 T ground flax meal + 6 T water)
1 c almond milk (original, unsweetened)
½ t baking soda
1 c cornmeal
1 c flour
½ t sea salt
Preheat oven to 375. Grease 8×8 pan.
Combine flax meal and water in small saucepan on medium heat until it just starts to bubble. Remove from heat. It should be sticky/goopy… this is your egg substitute. Set aside.
Add sugar and egg substitute to melted vegan butter in a large bowl and mix until well blended. Add almond milk, mixing until well blended. In a separate bowl, combine baking soda, cornmeal, flour, and sea salt, mixing with a fork. Then add dry mixture to the wet mixture and stir until well blended. Small lumps may remain. Pour batter into pan and bake 25-30 min or until a toothpick inserted in the middle comes out clean.
Now off you go to whip it up vegan!